Nutritional Info

Nutrition Facts

Serving Size 1 (13g)

Calories 18
Calories from Fat 5 (26%)
Amount Per Serving %DIV
Total Fat 0.5g 1%
Saturated Fat 0.3g 2%
Monounsaturated Fat 0.2g
Polyunsaturated Fat 0g
Trans Fat 0.0g
Cholesterol 4.1mg 1%
Sodium 38.8mg 2%
Potassium 14mg 0%
Total Carbohydrate 1.8g 1%
Dietary Fiber 0.1g 1%
Sugars 0.6g
Protein 1.5g 3%

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Recipe Description
This is a reworking of a recipe from 500 Low Carb Recipes. I kept the flavor and got rid of the hard to find soy powder and stevia-pos blend. These are also a tad less crumbly, something readers had complained about. These make great Christmas cookies!
Prep time
30 min
Cook time
10 min
Ready In
40 min


Serves Tool

Serves To:USMetric
1/2 Cup(c)  walnuts, chopped
2 Ounce(oz)  bitter chocolate
1 1/2 Teaspoon(t)  baking powder
1/4 Teaspoon(t)  salt
1/4 Cup(c)  wheat gluten
3/4 Cup(c)  vanilla whey protein powder
1/2 Cup(c)  almond meal
1   egg
1/4 Cup(c)  polyol
3/4 Cup(c)  splenda
2 Ounce(oz)  cream cheese, at room temperature
1/2 Cup(c)  butter, at room temperature


Using your electric mixer, beat the butter and cream cheese until soft and well combined. Add the Splenda and polyol sweetener, and beat until well combined and fluffy. Add the egg, and beat until incorporated. Don't forget to scrape down the sides of the bowl often! Measure the almond meal, vanilla whey, gluten, salt, and baking powder into another bowl. Stir together. Now, beat this mixture into the other mixture, adding it about a third at a time. Turn off the mixer while you melt the chocolate, then turn it back on, and beat in the chocolate. Add the walnuts, and beat just long enough to mix them in. Chill this dough for a few hours, to make it easier to handle. Then preheat your oven to 375°F. Using clean hands, roll dough into small balls and place on cookie sheets you've greased or sprayed with nonstick cooking spray. Bake for 8 to 10 minutes. If you don't want to take time to chill the dough, you can make these as drop cookies, and they'll work fine, they just won't look quite as formal.

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